Brew Indian

Brew Indian

Nishant Grover

Brew Master, Molecule Air Bar

A food technologist and brewer, Nishant Grover talks to Brewer World about his career, plans for expansion and passion to brew.

TELL US SOMETHING ABOUT YOURSELF …

I first learned about brewing and fermentation while pursuing my M.Sc in Food Science & Technology from Ch. Devi Lal University in 2010-12. My interest in brewing started here, and I began experimenting in the laboratory, and created my own brews and fruit wines. As a food technologist and a brewer, I have an open mind about using different flavour combinations for various brews.

YOUR BREWING SPECIALITY IS …

The first time I started to brew for public consumption, I was working at Strikers Pub & Brewery in Gurugram. This is when I realized I like working with various flavour combinations that make a great brew. When I started working at Molecule Air Bar (Yuvi Hospitality), I introduced my experimental brews, like blueberry and aam panna. My speciality is infusing local ingredients in my brews.

WHAT ARE YOUR THOUGHTS OF YOUR CUSTOMERS TASTES IN BEER?

As craft beer is not a very old concept in India, people are used to their bottled beer which are mainly lagers and pilsners. If we talk about Delhi/NCR, I’ve noticed customers prefer beers on the sweeter side (low IBU beers), which would be your Belgian Wit’s and the Weissenbier styles.

I want to promote the use of local ingredients by introducing them in my infusions. Aam Panna beer is the best result of one these experiments.

NAME A FEW CHALlENGES THAT AFFECT THE PRODUCTION OF GOOD BEERS IN INDIA …

For me, the first major challenge is with the limited options to brew. We brew as per customers preference, which leans towards the sweeter brews. Introducing a new brew is very calculative. Second, we need better access to better brewing systems and technology. The scope of craft beer is still developing, hence there is still limited range of equipment to choose from. The most important challenge that I deal with is that the number of people compared to production of brew is on the higher side due to which there is a no accountability for production volumes.

YOUR OPINION ON THE RISING BEER MARKETS IN INDIA …

I still remember when we opened Molecule Air Bar, you could count the number of microbreweries in our vicinity. But now there are more than 30 microbreweries in the same vicinity. India is a growing market and the demand for craft beer is rising hence, has lot of potential to grow. So, one could say the rise of craft breweries in India is increasing on a big scale.

YOUR MARKETING STRATEGY OF BREWING GOOD BEERS, GIVEN THAT GURGAON MARKET IS SWAMPED…

Our prime focus is on quality of beer. We have to brew good beers. When your basic conditions for brewing became favourable, only then you can experiment with your brews. Every beer has a different profile in taste as well as in brewing. We follow each and every specific step for that particular beer. With proper hygiene conditions, we just follow our standard operating procedures and get the results.

YOUR EXPANSION PLANS …

When we opened Molecule Air Bar, we did not expect it to be as big as it has turned out. We are on a growth path, and we are learning new things every day as we go along. With expansion plans in full throttle, soon you will see Molecule Air Bar pan India, like Hyderabad, Bangalore, Pune, Mumbai and the first international one in Thailand.

YOUR BREW MOTTO…

I am big believer in “Made in India”, I always try permutations and combinations with my brews, so that through these experiments I can introduce some new flavours which no one has tried earlier. I want to promote the use of local ingredients by introducing them in my infusions. Aam Panna beer is the best result of one of these experiments. Apart from this, we have more than fifteen flavours, mostly fruit infused like blueberry, strawberry, peach, mango and melon. We also have a chocolate stout, and Paan (betel leaf) and cinnamon which are locally sourced.

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